John Hayes

Professor of Food Science; Director, Sensory Evaluation Center

John Hayes

Research Summary

Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia

Huck Affiliations


Publication Tags

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Food Genes Smell Pharmaceutical Preparations Sucrose Propylthiouracil Nicotine Menthol Tobacco Products Capsaicin Visual Analog Scale Phenotype Acetosulfame Vegetables Smokers Milk Odors Ofloxacin Single Nucleotide Polymorphism Odorants Personality Human Behavior Drug Taste Perception Randomized Controlled Trials

Most Recent Publications

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Longitudinal study of energy, neurosensory and eating responses durinG pregnancY (ENERGY cohort): A study protocol

Jessica C. McCormack, Reece Roberts, Mike Garratt, Ting Wang, John Hayes, Mei Peng, 2023, Clinical Nutrition ESPEN on p. 271-276

Kai Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes, 2023, Journal of Texture Studies

Covid-19 affects taste independent of taste-smell confusions: Results from a combined chemosensory home test and online survey from a large global cohort

Ha Nguyen, Javier Albayay, Richard Höchenberger, Surabhi Bhutani, Sanne Boesveldt, Niko A. Busch, Ilja Croijmans, Keiland W. Cooper, Jasper H.B. De Groot, Michael C. Farruggia, Alexander W. Fjaeldstad, John E. Hayes, Thomas Hummel, Paule V. Joseph, Tatiana K. Laktionova, Thierry Thomas-Danguin, Maria G. Veldhuizen, Vera V. Voznessenskaya, Valentina Parma, M. Yanina Pepino, Kathrin Ohla, 2023, Chemical Senses

W Lin, Andrea Hobkirk, J Zhu, N Krebs, John Hayes, John P. Richie, J Richie, Jr, J Liao, K Horn, Jonathan Foulds, Joshua E. Muscat, 2022, Journal of Electrophysiological Techniques on p. 131-138

Wenxue Lin, Junjia Zhu, John E. Hayes, John P. Richie, Joshua E. Muscat, 2022, Cancer Epidemiology Biomarkers and Prevention on p. 1539-1545

Alissa A. Nolden, John E. Hayes, Emma L. Feeney, 2022, Frontiers in Genetics

John E. Hayes, Allison N. Baker, 2022, Frontiers in Neuroscience

Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference

Most-Cited Papers

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389

News Articles Featuring John Hayes

Radio clip on sodium intake

The Average American consumes nearly 50% more sodium than they need

Why do some people think cilantro tastes like soap?

Researchers see that genetics may play a role as to why cilantro tastes like soap to some people

Why do people like spicy food?

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.

Distorted, Bizarre Food Smells Haunt Covid Survivors

Long after some people have recovered from the virus, they find certain foods off-putting.

Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond

About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.